Recipe: Delicious Basic Gyoza for Vegetarians

Basic Gyoza for Vegetarians. These Vegetable Gyoza are stuffed with a delicious mix of tofu, cabbage, carrots, and shiitake mushrooms. With golden crisp bottoms, fresh juicy filling, and homemade dipping sauce, it's love at first bite! You don't have to be vegetarian or vegan to enjoy these Japanese pan-fried dumplings.

Cover and allow gyoza to steam until the water is gone. In a small bowl, mix soy sauce and rice vinegar. Use the mixture as a dipping sauce for the finished wrappers. You can have Basic Gyoza for Vegetarians using 10 ingredients and 10 steps. Here is how you cook it.

Ingredients of Basic Gyoza for Vegetarians

1. It's 2 of leaves Cabbage.
2. It's 1 of Japanese leek.
3. You need 1 tbsp of Sesame oil.
4. You need 1/3 tsp of Salt.
5. It's 1/2 block of Firm tofu.
6. Prepare 2 tbsp of Katakuriko.
7. You need 1 tsp of Miso.
8. You need 15 of Gyoza skins.
9. It's 1 of Oil.
10. You need 2 tsp of Sesame oil.

These Vegan Gyoza are packed with so much authentic flavour and cooked to perfection. There are various ways to wrap gyoza, but I will introduce the basic one. Put water on the rim >> Put some water on your finger and trace the edge of the gyoza wrapper half way. I made revisions as suggested in the recipe description to make these non-vegetarian (replaced part of the mushroom portion with surimi and ham).

Basic Gyoza for Vegetarians instructions

1. Thinly slice the cabbage. Thinly slice the cabbage stalk as well. Mince the Japanese leek. Use 1 stalk, including the green parts..
2. Place the firm tofu on a plate, microwave for 2 minutes, place a light weight on top, then drain. The thickness should reduce to 2/3 the original size..
3. Coat frying pan with sesame oil, heat, then sauté the cabbage..
4. Turn off heat when cabbage is tender, add the leeks, and mix. The leeks should cook from the residual heat until tender..
5. Break the tofu into the pan, add the miso, and taste. If it is to your liking, mix in the katakuriko..
6. Wrap in the gyoza wrappers, then arrange in the frying pan..
7. Pour in oil, and pan fry on high heat. When the underside of the gyoza starts to brown, fill the pan up to 1/3 the height of the gyoza with water. Reduce to low heat, cover with a lid, then steam-cook..
8. When the gyoza wrappers become translucent, remove the lid and turn up heat to high to cook off the water until the wrappers are nice and crisp..
9. Drizzle in sesame oil from the sides of the pan, then they are done. They are already seasoned, so serve them as they are..
10. You could also add Chinese chives or reconstituted dried shiitake mushrooms. Substituting the cabbage with Chinese cabbage is also tasty..

Takes quite a bit of time, as gyoza typically do. Froze the extras for a quick meal down the road. So gyoza and potstickers come from two different regions - Japan and China respectively. Gyozas are very similar to potstickers in the sense that they are pan fried as well, but are smaller, more delicate and made with pre-fabricated sheets (which is what I used to make these vegetarian gyoza potstickers). Heat olive oil in a skillet over medium-high heat.